Vietnamese Fried Chicken with Curry
Recipe Overview
Overview
This recipe for Vietnamese Fried Chicken with Curry is a delightful fusion of flavors and techniques that showcases the best of both worlds. The process begins with a flavorful brine that not only seasons the chicken but also ensures it remains moist throughout the cooking process. The use of dark meat chicken is a smart choice, as it holds up beautifully during frying, resulting in tender, juicy bites.
The marinade, enriched with buttermilk and a variety of spices, adds depth and tenderness to the chicken. The inclusion of anato seeds to create a vibrant oil is a unique touch that enhances the dish’s visual appeal and flavor profile. As the chicken fries, the aroma of spices fills the kitchen, promising a satisfying meal.
Once the chicken is perfectly crispy, it’s served alongside a rich and creamy curry that balances the dish beautifully. The curry is not just a sauce; it’s a flavorful companion that elevates the fried chicken to new heights. Whether served with rice or a Vietnamese baguette, this dish is sure to impress at any gathering or family dinner. It’s a comforting meal that brings warmth and joy to the table, making it a must-try for anyone looking to explore Vietnamese cuisine.
Recipe Details
Steps & Tips
Combine water, fish sauce, salt, black pepper, brown sugar, and soy sauce in a bowl and whisk until dissolved.
Tip: Brine the chicken ideally overnight for maximum flavor.
Submerge chicken in the brine and let it sit for 4 to 8 hours.
Mix buttermilk, soy sauce, fish sauce, hot sauce, onion powder, garlic powder, cayenne, MSG, pickle juice, egg white, and vodka in a bowl.
Tip: Use buttermilk in the marinade for its tenderizing properties.
Tip: Add vodka to the marinade for a flakier texture when frying.
Add the brined chicken to the marinade and let it sit for at least 4 hours.
Heat oil in a pan and add anato seeds, waiting for the seeds to release their color.
Add flour to the anato seed oil and cook until toasted.
Add lemongrass, garlic, shallots, onions, and red chili to the pan and sweat until aromatic.
Tip: Create fond by caramelizing vegetables for deeper flavor.
Cut carrots and potatoes, season with salt and curry powder, and roast until caramelized.
Tip: Taste the curry and adjust seasoning as necessary.
Add coconut milk, fish sauce, and brown sugar to the curry and let it cook for about an hour.
Tip: Dredge the chicken in the marinade for better texture.
Remove chicken from marinade, dredge in the flour mixture, and drop into hot oil.
Mix all-purpose flour, potato starch, chickpea flour, onion powder, garlic powder, cayenne, black pepper, salt, and MSG in a bowl.
Fry chicken for 13 to 14 minutes until golden brown.
Tip: Season fried chicken with additional curry powder for flavor.
Tip: Garnish curry with cilantro for freshness.
Serve fried chicken over curry and garnish with cilantro.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Brining chicken helps to keep it moist and flavorful during cooking.
- •Using buttermilk in the marinade tenderizes the chicken.
- •Anato seeds are used to create a vibrant oil that adds color and flavor to the curry.
- •Dark meat chicken is preferred for frying as it remains tender and juicy.
- •The addition of vodka in the marinade helps achieve a lighter, flakier texture when frying.
